I have never had or even heard of “crepes” when I was growing up. After I came to US, with the internet and so many recipe websites, blogs and recipe books I started making dishes that are not native to my place. Initially I was into pancakes but as time went by I got a French cooking book as a gift. That’s where I saw my first crepe recipe – a simple crepes with orange sauce – nothing fancy. I started reading that and it was explaining how to swirl the pan to coat the crepes into a thin layer. After reading that recipes, I wanted to make my own crepes and with that my crepe craziness started. I started with simple crepes and overtime came up with ideas for filling and sauces.
With the weather warming up, I thought this would be the best time to make some crepes with tropical fruit filling. Since I could not find any good quality fresh mangoes, I used frozen ones. When it comes to pineapple, I am a bit lazy to peel and cut them and remove all the corky and thorny stuff. So I used canned pineapple. But if you can get the fresh fruits, I would say it will taste really amazing.
- ½ cup all purpose flour
- ½ almond milk
- ¼ water
- ½ teaspoon orange extract
- 1 egg
- 1 teaspoon butter melted
- Pinch of salt
- 2 cups cut mango cubes
- ½ cup pineapple chunks
- Little water
- Sugar (optional)
- Juice of 2 large oranges
- ½ teaspoon butter
- 1 teaspoon dark brown sugar
- 2 tablespoons flaked coconut toasted until lightly browned
- Powdered sugar for sprinkling
- Chocolate sauce
- Sift flour into a large bowl and make a well in the center
- In a different bowl whisk together egg, melted butter, almond milk, water and orange extract
- Gradually whisk the egg mixture into the flour and mix until the batter is smooth and free of lumps
- Let stand for 30 minutes
- Heat a small crepe/non-stick pan and brush lightly with butter.
- Pour a little batter into the pan and swirl quickly to cover the base of the pan in a thin layer
- Cook for about 30 seconds or until the edges begin to curl. Turn and cook the other side until lightly browned.
- Transfer to a plate and cover with a towel.
- Repeat with the remaining batter to make about 10 crepes. Stack the crepes between grease proof or parchment paper to prevent sticking.
- In a small saucepan add cut mangoes and pineapples and add a little water and cook until slightly mushy. Drain off any excess water and cut the fruits into tiny pieces.
- If you prefer you can add a little bit sugar to enhance the flavor.
- In a small saucepan add butter and brown sugar. Once hot add orange juice and cook on very low flame until to sauce consistency. Adjust the amount of brown sugar according to orange’s tartness.
To Assemble and Serve:
- Place a spoonful of fruit mixture one-third from the edge of a crepe.
- Fold the crepe into a cone leaving a little bit fruit mixture exposed.
- Drizzle orange sauce around and on top of the crepes
- Top with toasted coconut and sprinkle with powdered sugar
- Drizzle with chocolate sauce
Yields: 10 Crepes
With the arrival of spring, I am already in the mood of making anything tropical. I love tropical fruits like mangoes, papaya, pineapple etc. All of a sudden I got an idea of making crepes with a tropical fruit. Why not? So drove to the grocery store and found a container of fresh cut pineapple. That’s it; I decided this is going to be my breakfast the following morning.
You can also use fresh pineapple for this recipe. But me being a bit lazy and to avoid all the peeling and cutting, I thought of going with an already cut pineapple – that is why they sell these right? Anyway, I have been trying to make vegan dishes lately and decided make these crepes vegan. So I used almond milk and no eggs. I added a pinch of cream of tartar to give a texture which is similar to a crepe made with regular milk. I also found almond milk consistency is quite similar to regular milk as opposed to soy milk. Also it’s best to use the refrigerated almond milk (meaning the fresh ones) instead of those from the shelf. Consistency of soy milk is a bit thick and has a distinct smell even in the crepes.
Even though it took some time to make the crepes, it was worth the time. When it comes to the almond filling, the orange sauce and pineapple, the amounts are not carved on stone. You can reduce or increase the amount of these ingredients. It all depends on how much filling you want to add for a crepe and how much sauce you want to sprinkle. So let’s get to the recipe.
All the ingredients for this Crepe:
For the crepes:
- ½ cup all purpose white flour
- 1 ½ cups almond milk
- Pinch of salt
- Pinch of cream of tartar
For the almond filling:
- ½ cup ground almond/almond meal
- 2 teaspoons castor sugar
- 3 tablespoons almond milk
- 1 ½ cups pineapples cut into ½ inch cubes
- ½ teaspoon vegan butter or margarine
- Juice or 2 large orange
- 1 tablespoon brown sugar
- 1 teaspoon vegan butter or margarine
- About 2-3 tablespoon flaked coconut roasted
- About ½ tablespoons walnuts chopped and toasted
To make the almond filling:
- In a small bowl add ground almond, almond milk, and sugar and mix well to make a paste consistency. If the filling is way too sticky and thick, add more milk. Set aside.
To make the Pineapple topping:
- Add butter to a skillet and once the foam subsides add pineapple and roast on high flame until they are browned on almost all side – probably 5 minutes. If the skillet start smoking, reduce the flame and once the smoke subsides, you can increase it back. Alternately you can grill the pineapple as well – I think it will give a much greater flavor.
- Set aside
To make the Orange Sauce:
- Add butter to a skillet and add brown sugar. Once it starts sizzling add orange juice slowly and boil on low flame until sauce thickens.
To make the crepes batter:
- Sift flour, salt, and cream of tartar into a large bowl
- Add a little almond milk at a time and mix well until there are no lumps until all milk are used and the consistency of batter smooth and slightly thick.
- Heat a large skillet and add a little butter. Once butter starts sizzling add a spoonful of batter to the skillet and swirl to coat the pan. Cook until lightly browned. Flip and cook until golden or brown dots form
- Transfer to a plate and keep warm. Continue making crepes until all batter is used.
To Assemble the Crepes:
- Divide almond filling and roasted pineapple into 6 portions
- Place a crepe on a plate and add a little bit of almond filling in the middle (about 1 teaspoon)
- Fold crepe into a rectangle by bringing the edges together.
- Place on a separate plate with folded side down. Place 2 crepes on a plate
- Add pineapple on the top and sprinkle with orange sauce
- Sprinkle with toasted coconut and walnuts
Yields: 6 thin crepes
I know Monday’s – all the fun and chores over the weekend, and here we are back to another Monday. Today was not so cold and I felt like something fruity. While I was shopping for cereal yesterday, I found this “Hudson Mill” pancake mix and immediately grabbed it. I don’t even know what made me grab this box – may be the colorful packing or the ingredients ? :). I made pancakes from this mix a couple of times and yes, they were really good. I have tried the whole wheat buttermilk pancake mix and the one with flax seed.
So this morning I thought to give it a twist. Throw some goodies into it and see how it turns out. I had some fresh blueberries in the refrigerator and some fragrant toasted granola in my kitchen cabinet. I added these to the mix and the pancakes turned out fantastic – soft with bubbly blueberries and a little bit chewy from the granola. So here is the recipe according to the package directions:
For the pancake from the package:
- 3/4 cups pancake mix
- 1/2 cup milk
- 1 egg
- 1 tablespoon oil
- 2 tablespoons toasted granola
- 1/4 cup fresh blueberries
- Make the pancake batter according to package directions (mix all the pancake ingredients)
- Add granola and blueberries and mix
- Add a little butter to a pancake griddle or skillet and when hot, add a spoonful of batter and cook for a minute
- Turn over and cook for about one to two minutes
- Serve with your favorite syrup and butter if you like
Enjoy this simple but a wholesome healthy breakfast.
Makes about 4-6 pancakes.
After a long 3 weeks out on vacation to my country, when I came back I felt like I want to cook something that is my own comforting food. It was nice see my friends and family in Sri Lanka and I got to try a lot of traditional Sri Lankan food like appam, traditional curries, sambal etc. – out of those I will be posting some recipes shortly. But now that I am back, I am on a rock and roll cooking. This morning when I woke up, it was a bit chilly and I still have not done my groceries completely. So what ever I bought when I landed, I used to make this dish. This french toast recipe was adapted from all recipes and modified to my taste.
- 2 medium eggs
- ½ cup milk (I used 2% milk)
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- 6 slices of white or whole grain bread (I used whole grain bread)
- butter to spread on bread and for skillet
- about 6 strawberries cut length wise
- 2 teaspoons sugar
- 2-3 teaspoons water
- powdered sugar
- Add strawberries, water and 2 teaspoons of sugar and cook on very low flame until strawberries are soft but firm. If needed add little bit of water at a time
- In a bowl mix together milk, egg, sugar, and vanilla extract and transfer to a flat dish like a pie plate
- Lightly spread butter on both sides of bread
- Heat a skillet and drizzle with a little butter.
- Now dip a slice of bread in the egg mixture and add to skillet and cook until golden. Flip to other side and cook to same consistency. Continue cooking all bread slices.
- Cut each french toast diagonally into a triangle.
- To serve place 2 french toasts (4 triangles) on a plate and top with strawberries and some syrup.
- Sprinkle with powdered sugar.
Source: adapted and modified from French Toast in all recipes page
Note: Spreading butter on both sides of bread reduces french toast becoming mushy after cooked
Recently when I was shopping I found this “Almond Dream” brand Spiced Pumpkin Almond milk with Cinnamon. I could not resist and bought a carton. When I got home, all I want is to drink this immediately. But for my amazement, it was a bit too thick (probably with almond puree). But it really had a nice smell and flavor. Rather than throwing it, I thought of making pumpkin crepes with this milk. The Crepes came out good, but needed to be cooked longer than the original ones.
- 1 egg lightly beaten
- 1 tablespoon cooking oil
- 1 cup pumpkin almond milk
- 3/4 cup milk
- pinch of salt
- generous 1/2 cup all purpose flour
- butter for greezing
- 1/2 cup ground almond/almond meal
- 4-5 tablespoons pumpkin almond milk
- just a dash of salt
- 2 teaspoons butter
- 2 tablespoons maple syrup.
Make the Crepes:
- Whisk egg whites and oil lightly. Add almond milk, regular milk and whisk until blended well.
- Add salt to flour and sift once
- Add milk mixture to sifted flour and mix until there are no lumps.
- Add a little bit of butter to a 6 inch non stick skillet and once hot spread all over the pan
- Add a spoonful of batter and swirl into a thin layer coating the pan. Cook until browned at the bottom
- If the batter is too thick, add some extra milk one tablespoon at a time
- Flip to the other side and cook until done (you may need to cook a bit longer than the normal crepes. Otherwise they tend to be a bit gooey)
- Transfer to a plate and keep warm. Make the rest of the crepes
- Mix in almond meal, almond milk and salt
- Melt butter in a sauce pan and once it starts bubbling, add maple syrup and boil in a low flame for just one minute.
- Turn off heat and keep warm
- Add a tablespoon of almond filling in the middle of a crepe and roll up
- Place on serving plates and drizzle with sauce
- Makes about 6 crepes